Whiskey Smoked Salmon Chowder

• 1/4 cup butter
• 2 onions, finely chopped
• 6 celery stalks, finely chopped
• Pinch saffron threads, optional
• 8 small red or white potatoes peeled and diced (2-3 cups)
• 1/2 cup chopped fresh fennel bulob
• 2 cups milk
• 2 8-oz. bottles clam juice
• 2-1/2 cups corn kernels
• 1 cup heavy cream
• 2-4 tablespoons tomato paste
• 1 teaspoon lobster base, optional
• 1 pound smoked salmon, cut into small pieces
• Juice and zest of 1 small lemon
• 1/4 cup chopped fresh dill
• 2 oz. Jack Daniel's whiskey
• Salt and pepper, to taste

1. 1. Melt the butter in a large heavy-bottomed soup pot, and saute the onions, celery and saffron (if using) over medium heat until softened. Add the potatoes and fennel, and saute briefly before pouring in the milk and clam juice. Cover, and let the mixture simmer on medium heat until potatoes are soft, about 20 minutes.
2. 2. Add the corn, cream, tomato paste and lobster base (if using). Cook 5 minutes more, add the salmon, lemon juice, lemon zest, dill and whiskey. Season with salt and pepper

butter, onions, celery stalks, saffron threads, red, fresh fennel bulob, milk, clam juice, corn kernels, heavy cream, tomato paste, lobster, salmon, lemon, dill, s whiskey, salt

Taken from www.epicurious.com/recipes/member/views/whiskey-smoked-salmon-chowder-50030797 (may not work)